|
|
 |
| Scottish Salmon Portions |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Recent Reviews | |  | Be the first to review this product.
You must be logged in to make a review. | |
| Recipes | Create a recipe for this product » | | Home Chef
Swedesboro, NJ
| Date Posted: Mon, Nov 30, 2009
Recipe Name:
Herbed Grilled Salmon
Description:
Ingredients:
1 lb wild caught salmon, 4oz portions
¼ cup orange juice
2 tbsp lemon juice
2 tbsp light brown sugar
2 tbsp chili powder
1 tbsp ground cumin
8 sprigs fresh rosemary
8 sprigs fresh thyme
1 tbsp kosher salt
1 tsp cayenne pepper
Directions:
Preheat grill and coat with non-stick cooking spray. Place herbs in a shallow dish and cover with ice water. Season salmon with salt & cayenne pepper on each side. In a small stainless steel bowl combine orange juice, lemon juice, light brown sugar, chili powder & ground cumin. Mix well.
Remove herbs from water, pat dry, and divide into 4 bundles of 2 sprigs each of thyme and rosemary. Carefully place the bundles on the grill; at least 2 inches apart. Top herbs with salmon portions. Grill salmon, basting frequently with the orange juice spice mixture. Grill 4 minutes per side. Serve.
Nutritional Info:
Servings: 4
Prep Time: 20 minutes
| | Home Chef
Swedesboro, NJ
| Date Posted: Mon, Nov 30, 2009
Recipe Name:
Seared Salmon Cobb Salad in Cream Dill Dressing
Description:
Ingredients:
1lb Wild Caught Salmon, portioned
½ cup carrots, shredded
½ avocado, thinly sliced
¼ cup red onion, thinly sliced
½ cup tomatoes, small diced
3 cups romaine lettuce, chopped
4 slices chicken bacon, cooked then crumbled
4 tbsp fresh corn
1 tbsp capers
2 hard boiled eggs, sliced
¼ cup gorgonzola cheese, crumbled
½ cup sour cream
2 tbsp Dijon mustard
¾ cup buttermilk
1 tbsp fresh dill, minced
1 tbsp garlic, minced
1 tbsp kosher salt
1 tbsp ground white pepper
¼ cup olive oil
Directions:
Preheat oven to 325 degrees.
In a medium sized sauté pan preheat olive oil. Season salmon with garlic, salt & pepper. Sauté salmon for 3 minutes per side until golden brown then place in oven for about 10 minutes until fully cooked. Remove from oven and let cool before serving.
In a medium bowl add sour cream, buttermilk, dill, & Dijon mustard and mix until well blended. Refrigerate until serving.
In a serving bowl add romaine lettuce, chicken bacon, tomatoes, carrots, avocado, corn, hard broiled egg, capers and dress with buttermilk mustard mixture. Toss well to coat.
Break salmon filet into large chucks and serve atop salad. Garnish with gorgonzola cheese & serve.
Nutritional Info:
Servings: 4
Prep Time: 20 minutes
| | Home Chef
Swedesboro, NJ
| Date Posted: Mon, Nov 30, 2009
Recipe Name:
Grilled Salmon Fillet with a Honey Mustard Sauce
Description:
Ingredients:
4 portion salmon, about 6-8oz each
4 tbsp honey
1 cup Dijon mustard
3 tbsp whole-grain mustard
2 tbsp mint leaves (minced)
1 tbsp kosher salt
1 tbsp ground white pepper
2 cups watercress (cleaned & chopped)
1 small red onion (thinly sliced)
2 tbsp sherry vinegar
2 tbsp extra virgin olive oil
Directions:
Preheat grill and season with nonstick cooking spray.
Season salmon with kosher salt & pepper. Brush salmon with oil then place on grill. Grill salmon for 3-4 minutes per side, or until desired doneness. While salmon is grilling, combine Dijon mustard, whole grain mustard, honey & mint in a small bowl. Mix well and refrigerate.
In a separate bowl add watercress, red onions, sherry vinegar, & olive oil. Toss well to coat
Serve salmon brushed with mustard sauce and topped with watercress mixture.
Nutritional Info:
Servings: 4
Prep Time: 20 minutes
| | Home Chef
Swedesboro, NJ
| Date Posted: Mon, Nov 30, 2009
Recipe Name:
Potatoes Topped with Smoked Salmon and Fennel
Description:
Ingredients:
12 small (1 1/2-inch) red boiling potatoes
1lb smoked salmon, coarsely chopped
1/4 cup finely chopped fennel bulb (sometimes called anise)
1 teaspoon fresh lemon juice
1/4 cup reduced-fat sour cream Garnish: fennel fronds or fresh dill sprigs
Directions:
Cover potatoes with salted water by 1 inch in a large saucepan, then simmer, uncovered, until just tender, about 15 minutes. Drain in a colander and cool. Stir together salmon, fennel bulb, lemon juice, and salt and pepper to taste. Halve cooled potatoes and season cut sides with salt and pepper. Arrange, cut sides up, on a platter (if potatoes wobble, cut a thin slice off rounded bottoms), then dot each with 1/2 teaspoon sour cream. Mound salmon on top.
Nutritional Info:
Servings: 12
Prep Time: 30 minutes
| | Home Chef
Swedesboro, NJ
| Date Posted: Mon, Nov 30, 2009
Recipe Name:
Smoked Salmon and Cucumber Squares
Description:
Ingredients:
1 English cucumber, peeled
6 tablespoons sour cream
1 1/2 to 2 tablespoons drained bottled horseradish
16 slices pumpernickel cocktail bread
1/4 lb thinly sliced smoked salmon, cut into 1 1/2-inch pieces
Directions:
Halve cucumber crosswise and thinly julienne lengthwise, preferably with a mandoline or other manual slicer, working around core. Discard core. Stir together sour cream, horseradish, and salt and pepper to taste. Divide bread into 4 stacks and cut stacks into 1 1/2-inch squares with a serrated knife, discarding crusts. Spoon 1/2 teaspoon sour cream onto center of each bread square and top with a folded piece of salmon. Top salmon with a small amount of cucumber, twirled into a mound.
Nutritional Info:
Servings: 12
Prep Time: 15 minutes
| | Home Chef
Swedesboro, NJ
| Date Posted: Mon, Nov 30, 2009
Recipe Name:
Goat Cheese and Black Pepper Biscuits with Smoked Salmon and Dill
Description:
Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
1 5-ounce log soft fresh goat cheese, crumbled
3/4 cup buttermilk
European-style butter (such as Plugrá), room temperature
6 ounces thinly sliced smoked salmon
1 large bunch fresh dill sprigs
Directions:
Preheat oven to 400°F. Line 2 heavy large baking sheets with parchment paper. Whisk first 6 ingredients in large bowl. Using fingertips, rub butter into dry ingredients until coarse meal forms. Add cheese and buttermilk; stir with fork just until dough comes together (bits of cheese will be visible in dough). Pat dough out on lightly floured surface into 3/4-inch-thick round. Using floured 2-inch-diameter cutter, cut out biscuits. Gather scraps and pat dough out; cut out additional biscuits. Arrange on prepared baking sheets and bake 6 minutes. Turn sheets; bake until golden brown, about 8 minutes longer. Cool biscuits on rack. (Biscuits can be made 6 hours ahead. Let stand at room temperature.) Split biscuits in half horizontally. Spread bottom halves with thin layer of butter. Divide salmon among biscuits. Top each with dill sprig and biscuit top.
Nutritional Info:
Servings: 6
Prep Time: 30 minutes
| | Home Chef
Swedesboro, NJ
| Date Posted: Mon, Nov 30, 2009
Recipe Name:
Grilled Salmon with Nectarine Salsa
Description:
Ingredients:
2 nectarines, pitted, diced
1 kiwi fruit, peeled, diced
2 green onions, chopped
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 teaspoon grated peeled ginger
1 teaspoon minced seeded Serrano chili
1 teaspoon fresh chopped cilantro
1/2 teaspoon ground cumin spice
4 pieces of 6oz. salmon fillet
2 teaspoon whole coriander seeds, coarsely cracked, divided
Directions:
In medium sized bowl combine first 7 ingredients. Season with salt and pepper.
Prepare barbecue grill (medium high heat). Brush salmon with oil. Sprinkle with salt, pepper, and 1 1/2 teaspoons coriander; rub seasoning in to salmon fillet well. Grill salmon for 3-4 minutes. Turn over and grill for an additional 4-5 minutes or until desired doneness. Transfer to large serving platter and top with salsa and remaining crushed coriander seeds and serve.
Nutritional Info:
Servings: 4
Prep Time:
| |
Ingredients: Scottish Salmon
Preparation Instructions: Keep frozen until ready to prepare. Defrost under refrigeration for 24 hours or under cool slow running water until fully thawed.
Pan Sauté: Preheat medium size sauté pan to medium high heat. Add 1 tablespoon oil. Season salmon as desired. When pan is hot add salmon portion skin side up to pan and let sear for about 3-4 minutes. Turn over and cook for additional 4-5 minutes or until fish flakes easily with fork.
Oven: Preheat oven to 350 degrees. Place salmon on nonstick baking sheet pan. Lightly coat salmon with oil or clarified butter and season as desired. Place on nonstick sheet pan. Bake for about 12-15 minutes or to desired doneness .
Every product comes delivered in an individually vacuum-sealed, air-tight package to preserve taste, flavor, and freshness. These products come in a re-sealable outer bag, for convenient storage to prevent freezer-burn, and provide extended shelf-life.
Standard Shipping - Your package will ship within 24 hours from the day you place your order. Orders placed on the weekend will ship on the following business day. Our Standard Shipping rate depends on the total weight of your order. See the shipping fees chart below.
Note: The cut-off time for placing orders is 11:59 PM EST for shipping.
| Order Total Weight |
Standard Shipping |
| 0-9.99 lbs. |
$12.95 |
| 10-19.99 lbs. |
$14.95 |
| 20-29.99 lbs. |
$17.95 |
| Over 30 lbs. |
$19.95 |
Business Shipping Address – If your shipping address is your business, please change to your residential address. This will ensure you will always receive your products without any interruptions!
Please be advised, should you elect to use a business shipping address and FedEx attempts to deliver while the business is closed, Rastelli Direct is not responsible for the replacement of the perishable products if they arrived thawed or defrosted.
**Please note we will now be processing all orders placed Monday through Friday within 24 hours. Weekends are not included. Don't forget to refer to your FedEx tracking number for actual delivery dates. This is located in the Order Shipment Confirmation email that you receive when order ships.
Monthly Auto-Ship Options – Standard shipping rules apply to your initial Auto-Ship order.
On all future Auto-Ship orders, you may select your own processing date. The process date you select must fall within the same commissionable period as your original Auto-Ship date which will be noted during this process.
If you want to change your Auto-Ship, you must do so at least 2 day prior to the currently set Auto-Ship order date.
|
|
 |
|
Login
View Cart
ShareThis
